Pizza Oven Thread
Discussion
MattS5 said:
Europa1 said:
How do you get on with the Maximus? I have just bought one and I'm getting to bloke in to build a base for it and a large barbecue.
I love it. We've used it loads, mostly pizzas when we have guests around. It will easily churn out a pizza every 2 mins and keep going so long as you keep popping wood on. Thinly chopped logs are ideal, and keep it topped up once the initial heat stage has occurred.It will also hold the heat for a good 3-4 hours, not as long as a "proper" over, but the Maximus takes around 30-45 mins to get to initial temperature and is also move able with 2 people if you need ever to.
Had a couple of parties last year where 20+ guests (and kids) made their own, and everyone raved on about how much fun it was. Great value too.
sidekickdmr said:
Just ordered myself a Morso Forno with lots of accessories for the treehouse, anyone had a go before?
They look great, and are built to last, just never cooked on one before
Love ours, we find smaller chunks of wood work better, also use ours for cooking things in a crockpot.They look great, and are built to last, just never cooked on one before
Watch some of Gorms videos, his cold prove dough is also great.
Uuni3 arived yesterday - i tried it last night and I am not overly impressed - the pizza had a nasty flavour of tar and tended to be burnt on the bottom / edges and undercooked in the middle.
It was windy yesterday which may have been a factor and the oven was using a lot of Uuni wood pellets .
Any hints about how to improve things?
It was windy yesterday which may have been a factor and the oven was using a lot of Uuni wood pellets .
Any hints about how to improve things?
jesusbuiltmycar said:
Uuni3 arived yesterday - i tried it last night and I am not overly impressed - the pizza had a nasty flavour of tar and tended to be burnt on the bottom / edges and undercooked in the middle.
It was windy yesterday which may have been a factor and the oven was using a lot of Uuni wood pellets .
Any hints about how to improve things?
practice... don't put too much "wet" topping on... pull the pellet tray out a little to get a clean burn (less soot and smoke) ... more practice... get a IR Thermometer to test the temp of the stone, no need to get it too hot otherwise the base will burn before topping is cooked!It was windy yesterday which may have been a factor and the oven was using a lot of Uuni wood pellets .
Any hints about how to improve things?
buy the gas burner...
I now have a gas attachment and I am still very disappointed - the pizzas just do not seem to cook properly... I had more success second time with the wood pellets....
It may have been the dough - this time I tried the cold proving method using the uuni dough recipe - left the dough in the fridge for 24 hours and the pizza ended up with a taste of raw dough in the middle even if they are burnt on the bottom and crisp on the top with burnt edges. They come out looking good - they just taste bad...
Can anyone recommend a different dough recipe?
At the moment it feels like I have wasted £300... and I can see my Uuni 3 ending up sitting in the back of shed never to be used again before ending up in a landfill in a few years time
It may have been the dough - this time I tried the cold proving method using the uuni dough recipe - left the dough in the fridge for 24 hours and the pizza ended up with a taste of raw dough in the middle even if they are burnt on the bottom and crisp on the top with burnt edges. They come out looking good - they just taste bad...
Can anyone recommend a different dough recipe?
At the moment it feels like I have wasted £300... and I can see my Uuni 3 ending up sitting in the back of shed never to be used again before ending up in a landfill in a few years time
Edited by jesusbuiltmycar on Saturday 5th May 19:23
I’m an Uuni newbie and struggling with two things:
1) Dough is overproving (collapsing). I've been doing 72 hour cold proves so I think I just need to use (a lot) less yeast
2) Shaping the pizza base. I always get holes unless I keep it really thick, which means the pizza doesn't turn out great. What's the best technique? Are there any good YouTube videos that will show me how to do it easily, but that also don't require me to have practiced on hundreds of pizzas before I get it right?
1) Dough is overproving (collapsing). I've been doing 72 hour cold proves so I think I just need to use (a lot) less yeast
2) Shaping the pizza base. I always get holes unless I keep it really thick, which means the pizza doesn't turn out great. What's the best technique? Are there any good YouTube videos that will show me how to do it easily, but that also don't require me to have practiced on hundreds of pizzas before I get it right?
What recipe are people using for their dough? Is it one from uuni?
I have a good recipe although I only use it in the oven but it’s:
500g 00 Flour
10g salt
7g yeast
325ml* tepid water (* will check exact figure tonight)
Mix together
Leave to prove for 90min
Cut into 4 and turn into balls
Pop into freezer bags and freeze at this point (I find it is easier to roll out once defrosted)
Or turn into pizza.
I either hand stretch or rolling pin.
I have the pizza bible now which has a variety of different variations so I will start to try them to find the perfect pizza but for a thin pan this is the best recipe I’ve found.
I have a good recipe although I only use it in the oven but it’s:
500g 00 Flour
10g salt
7g yeast
325ml* tepid water (* will check exact figure tonight)
Mix together
Leave to prove for 90min
Cut into 4 and turn into balls
Pop into freezer bags and freeze at this point (I find it is easier to roll out once defrosted)
Or turn into pizza.
I either hand stretch or rolling pin.
I have the pizza bible now which has a variety of different variations so I will start to try them to find the perfect pizza but for a thin pan this is the best recipe I’ve found.
Since we're on the subject, I appreciate people love to cook everything from scratch to feel that they have made something excellent but how much agg is there in getting the dough right?!! I tried three or four times and failed miserably with 'easy yeast'. The only time I managed to get a good result was with fresh yeast. I gave up and buy in bulk from proper pizza dough makers. It's less expensive than making your own and releases time for other stuff. Who can honestly say that there is a great difference, if any, in taste between home-made and specialist bought? Just my tuppence worth. #lifeistooshort
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff